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Sweet and Tangy Vegan Cheesecake
This vegan blueberry cheesecake is everything you want in a creamy cheesecake, without the dairy or oil.
This cake has a sweet, lightly crunchy base of blended dates and almonds, and an irresistible blueberry-vanilla filling.
Flavors of lemon and sweet maple syrup bring out the fresh flavors, while keeping it perfectly sweet and dreamy!
Dairy-Free and No-Bake Blueberry Cheesecake
This vegan cheesecake is so easy to make, though it requires a bit of patience with freezing in between the three layers.
I’ve seen a lot of vegan cheesecakes made with tofu or vegan cream cheese (which I’ll be experimenting with soon!), but I always love using organic, raw cashews because of how creamy it makes this recipe.
It also helps the cake stay dense and retain its shape, while giving it a subtle sweet nutty flavor.
Most raw vegan cheesecakes ask for coconut oil, but I’m not coconut oil’s biggest fan. Instead, I used fresh, organic coconut cream to thicken it up and still add in some healthy fats!
Feel free to sub the coconut cream for coconut oil if you’d wish, but give this a try first, I think you’ll love it even more!
To get the thick cream, place a can of coconut cream (this works MUCH better than full-fat coconut milk, but you can use that if you’re in a pinch for time), in the fridge for a few hours.
Then, open the can and scoop out the thick cream at the top, avoiding the water on the bottom.
Making Vegan Blueberry Cheesecake Crust
This three-part recipe is so easy, and perfect to make when you need the oven for other parts of your meal.
Start my placing almonds and dates (soak the dates for at least 15 minutes to help them blend) in a food processor and pulse until it starts sticking together.
I like to leave some crunchy bits so I don’t process it fully.
Then, add some parchment paper (optional but it helps it not stick) to the bottom of your 6 inch round spring-form pan, or any dish you’re using, and squish the dough evenly across the bottom, then place in the freezer to set.
If it starts sticking to your fingers, just wet them with a bit of water.
Making the Cheesecake Filling
Next, add your cashews (soaked overnight or at least a couple hours), coconut cream, maple syrup, vanilla extract and lemon juice, to the food processor (or blender), and blend until smooth.
This may take a few minutes.
Pour half of the mixture over your base and set in freezer. Add the blueberries to the food processor, blend and then pour over vanilla layer.
Let it set in your freezer for at least 4-5 hours, or overnight.
I would recommend serving it right out of the freezer, as it can get mushy if it’s left out.
Feel free to add even more lemon to make it more tangy and fresh!
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*Place a can of full-fat coconut milk in the fridge for at least a couple hours. Open can and scoop out heavy cream on top, being careful not to get the water on the bottom. **If you don't have a spring form pan, you can use a normal pie pan or whatever you have. I would place a sheet of plastic wrap on the bottom or else you will probably have trouble with it sticking!
For the Crust
For the Filling
*Place a can of full-fat coconut milk in the fridge for at least a couple hours. Open can and scoop out heavy cream on top, being careful not to get the water on the bottom.
**If you don't have a spring form pan, you can use a normal pie pan or whatever you have. I would place a sheet of plastic wrap on the bottom or else you will probably have trouble with it sticking!